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Ingredients

Serves 4

• 1 medium yellow beet, trimmed
• 1 medium red beet, trimmed
• Coarse salt and freshly ground pepper
• Peel from 1/2 orange, pith removed, and thinly sliced
• 1 cup freshly squeeze orange juice
• 3 tablespoons olive oil
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon Dijon mustard
• 1 medium celeriac, peeled and cut into 2-by-1/8-inch pieces
• 2 Granny Smith apples, peeled and cut into 1 1/2-by-1/8-inch pieces
• 14 ounces crab meat, from about 2 king crab legs, cut into 2-inch pieces
• Mache, for garnish

Description

This Delicious And Refreshing Salad Is Courtesy Of Martha\'s Personal Chef, Pierre Schaedelin.

Martha Stewart